Help with tartlets!!

I have to make several dozens of tartlets for a cocktail party. There will be three different kinds: mushroom, four-onion and tomato-gruyere. So I made three batches on the weekend to see if they are still OK the next day. While they still look and taste wonderful, I find that they are considerably more fragile the next day. They become hard to take without ending up with a big mess. I am using Tenderflake mini-tartlet crusts. I was really hoping to save some time and not have to make them the day of the party.

I mean they crumble. It's an evening affair and I am in charge of all the food. I already have the whole menu figured out but the tartlets are stressing me out! I might have to rethink me schudule so I can make them the day of. Or make the crust myself rather than using store-bought...